Translation

Spaghetti Amatriciana Pasta

0 0
Spaghetti Amatriciana Pasta

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
320 g Spaghetti
400 g Peeled Tomatoes
150 g Guanciale (cured pork cheek)
75 g grated Pecorino Cheese
to taste Salt
to taste Extra Virgin Olive Oil
1 Chili Pepper
50 g White Wine

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Features:
  • Fast
Cuisine:
  • 35
  • Serves 4
  • Medium

Ingredients

Directions

Share

The regional dishes are often reasons of dispute among the Italians, whether they are professional chefs or amateur chefs, and Spaghetti Amatriciana are no exception! Bucatini or spaghetti, guanciale or bacon, garlic or onion … these are questions that anyone who is preparing to cook before this recipe finds himself having to face. It is said that this famous dish was born in Amatrice and was the main shepherds dish, but originally was without tomato and took the name of “gricia”; this ingredient is added later when tomatoes are imported from the Americas and the condiment took the Amatriciana name. It is therefore normal that such an ancient and popular recipe has been transformed over time by taking on the many variations that are still discussed today.

Steps

1
Done

To prepare spaghetti amatriciana, first boil the salted water to cook the pasta.

2
Done

You can then dedicate yourself to the sauce: take the Guanciale (cured pork cheek), remove the rind and cut it into slices about 1 cm thick; reduce the slices into strips of about half a cm.

3
Done
8

At this point heat a little oil in a pan, possibly of steel, and add the whole chili pepper and the guanciale cut into strips; sauté over low heat for 7-8 minutes until the fat has become transparent and the meat is crisp; mix often taking care not to burn it. When the fat has melted, blend with the white wine, raise the heat and let it evaporate.

4
Done
10

When the alcohol has evaporated, transfer the strips of pork cheek to a plate and keep aside, pour the peeled tomatoes into the same pan, remove the petiole and fray them with your hands directly inside the pan. Continue cooking of the sauce for about 10 minutes.

5
Done

At this point the water in the pan will come to a boil, then pour the spaghetti and cook al dente.

6
Done

In the meantime, season with salt, remove the pepper from the sauce, add the strips of pork cheek to the pan and stir to mix.

7
Done

Once the spaghetti is cooked, drain it and add it directly to the pan with the sauce. Quickly sauté the pasta with the sauce to mix well with the sauce, if you like pasta al dente you can turn off the heat otherwise pour a little water from the pasta to continue cooking. Finally sprinkle with grated Pecorino. Your spaghetti Amatriciana are ready to be served!

In case you do not have the guanciale available, you can use the bacon and if you prefer you can use the Bucatini instead of spaghetti.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Recipes Selected - Lemon Artichoke Baked Salmon
previous
Lemon Artichokes Baked Salmon
Recipes Selected - Fried Lamb Chops
next
Fried Lamb Chops
Recipes Selected - Lemon Artichoke Baked Salmon
previous
Lemon Artichokes Baked Salmon
Recipes Selected - Fried Lamb Chops
next
Fried Lamb Chops

Add Your Comment